Smothered Chicken and Rice Casserole

Why You’ll Love This Recipe

You’ll love this Smothered Chicken and Rice Casserole because it’s easy, comforting, and full of rich, homemade flavor. The chicken stays juicy while the rice absorbs all the savory goodness of the creamy sauce. It’s a complete meal in one dish, perfect for feeding a hungry family or serving at a casual gathering. Best of all, it uses pantry staples and can be customized to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Long-grain white rice (uncooked)
• Cream of chicken soup
• Cream of mushroom soup
• Chicken broth
• Milk
• Onion, finely chopped
• Garlic powder
• Paprika
• Salt
• Black pepper
• Butter
• Shredded cheddar cheese (optional, for topping)
• Fresh parsley or green onions for garnish (optional)

Directions

1. Preheat the oven: Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the rice mixture: In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion, garlic powder, paprika, salt, and pepper. Mix until fully blended.
3. Assemble the casserole: Pour the rice mixture into the prepared baking dish. Nestle the chicken breasts into the mixture, making sure they’re evenly covered. Dot the top with butter.
4. Bake: Cover tightly with foil and bake for 1 hour. Remove the foil and continue baking for 15–20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add cheese (optional): Sprinkle shredded cheddar cheese over the top and bake for an additional 5 minutes, until melted and bubbly.
6. Serve: Let rest for 5 minutes, then garnish with fresh parsley or green onions before serving.

Servings and timing

This recipe serves 6 people and takes about 1 hour and 30 minutes total—10 minutes for prep and 1 hour and 20 minutes of baking time.

Variations

• Broccoli Chicken Rice Casserole: Add steamed broccoli florets before baking for extra color and nutrition.
• Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture.
• Cheesy Upgrade: Stir shredded mozzarella or Monterey Jack cheese into the rice mixture for more creaminess.
• Mushroom Lover’s Twist: Use cream of mushroom soup and add sautéed mushrooms for deep, earthy flavor.
• Healthy Option: Use brown rice (adjusting cooking time) and low-fat soup versions.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through, adding a splash of milk or broth if needed to restore creaminess. This casserole also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

Can I use cooked rice instead of uncooked?

Yes, but reduce the broth by half and bake uncovered for only 25–30 minutes since the rice is already cooked.

Can I use chicken thighs instead of breasts?

Absolutely—chicken thighs stay extra tender and flavorful in this casserole.

Do I need to sear the chicken first?

It’s optional. Searing adds flavor, but baking alone will still cook the chicken perfectly.

Can I make this ahead of time?

Yes, assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time when ready to cook.

Can I use instant rice?

It’s best to use regular long-grain rice; instant rice can become mushy.

Can I substitute the canned soups?

Yes, you can make a homemade white sauce or use cream of celery soup for a slightly different flavor.

Why is my rice undercooked?

Make sure the casserole is tightly covered with foil during baking to trap steam, and check that your oven temperature is accurate.

Can I add vegetables?

Yes! Peas, carrots, mushrooms, or broccoli are great additions to this casserole.

Can I freeze it before baking?

Yes, assemble the casserole, cover tightly, and freeze. Thaw overnight in the fridge before baking as directed.

What sides go best with this dish?

A green salad, roasted vegetables, or buttered rolls make excellent accompaniments.

Conclusion

Smothered Chicken and Rice Casserole is a creamy, satisfying classic that’s sure to become a family favorite. With tender chicken, rich sauce, and perfectly cooked rice, it’s comfort food at its finest. Whether you’re feeding a crowd or making a cozy dinner for the week, this easy casserole delivers hearty flavor and homestyle warmth every time.

Smothered Chicken and Rice Casserole

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Smothered Chicken and Rice Casserole is a creamy, comforting baked dish featuring tender chicken smothered in a rich sauce and cooked over perfectly seasoned rice. It’s hearty, flavorful, and easy to make—perfect for cozy family dinners or weeknight meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American
• Diet: Halal

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 1/2 cups long-grain white rice (uncooked)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter, cut into small pieces
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh parsley or green onions, for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion, garlic powder, paprika, salt, and pepper. Mix until well blended.
3. Pour the rice mixture into the prepared baking dish. Nestle the chicken pieces into the mixture, ensuring they’re evenly covered. Dot the top with butter.
4. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and bake for another 15–20 minutes, or until the rice is tender and the chicken is cooked through.
5. If desired, sprinkle shredded cheddar cheese over the top and bake for an additional 5 minutes until melted and bubbly.
6. Let the casserole rest for 5 minutes, then garnish with parsley or green onions before serving.

Notes

• Tightly cover with foil during baking to ensure the rice cooks evenly.
• For extra creaminess, stir in a bit of sour cream or cream cheese before baking.
• Use chicken thighs for a juicier result.
• Make it ahead and refrigerate for up to 24 hours before baking.
• Add vegetables like broccoli, peas, or carrots for a complete one-pan meal.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 460
• Sugar: 3g
• Sodium: 950mg
• Fat: 19g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 110mg